Saturday, September 4, 2010

crockpot barbecue chicken

liz texted me this morning for a good crockpot recipe so i decided to share the wealth on here. i recently read this, this, and this and it pretty much changed the way i think about a crockpot now. i love all of her ideas... you better check out the second link if any.

then i found A Year of Slow Cooking blog and it looks pretty good too. i have two crockpots so i have no more excuses!

mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. you pretty much don't even have to stir it... how easy is that!? and please eat it with these.

190 comments:

thank you! and i even went to all of the links. i've been needing some good crockpot recipes since i've been working more and don't want to come home and make pancakes for dinner anymore. yumm-o. i'll let you know how it goes...

Visiting from Money Saving mom. Does the chicken stock make it too soggy and flavorless with this method? Perhaps, I should get a different brand of chicken breast that hasn't been infused with additional moisture like the ones in my store to avoid that.

@Terri - I'm a freezer cooker for 3 years now and would just put it all in together in a gallon sized ziploc bag. Make sure you mush it around a little so it gets mixed before freezing. Defrost then dump in crockpot. :o) We might give it a try!! ;o)

I know we all love crock pot recipes... But chicken breasts shouldn't take 4-6 hours, even on low... Couldn't I use the same recipe and bake it in the oven at 350 for 40 minutes? That way I could have bbq deliciousness in under an hour! :)

PS. The cheddar and herb biscuits look fantastic. I usually just whip together Bisquick and milk for the easiest drop biscuits in the world, but those look like they're worth making from scratch!!!

@ Betsy Joy - I'm sure you could do that or even throw them on a grill pan, BUT... that would sort of defeat the purpose of a blog post about crockpot cooking - lol! The original post did say she started with FROZEN chicken breasts (which is what I'm doing too)and I think 4 hrs on low seems reasonable for that.

We just moved and are using new grocery stores. Apparently the frozen chicken we bought had a lot more moisture in it. The beautiful, delicous smelling bbq sauce ended up very watered down in the crockpot once the chicken was cooking. I will definatly try it again but maybe with fresh chicken next time.

Yeah, so I tried this and it was my first crockpot dish ever (my crockpot has been sitting around for a few years unused) and it was a smashing success. This chicken is amazing. I shredded it and put it on toasted buns and it was delish! Seriously, thank you.

I am a fail when it comes to crock pots, however this little recipe gives me hope! Thank you so much! Absolutely delicious, super cheap, and doesn't take that long. I shredded my chicken to make sandwiches or just a pile of it is great! Thank you! My first success!

I made these yesterday and they were yummy. I used Kraft Spicy-Honey sauce. Like previous comments, my sauce got really runny too. I turned the crock-pot up to High and let it cook for an hour with the lid off. That allowed some of the water to evaporate which made the sauce thicker. I will be making this regularly. Thanks for sharing!

It looks like she borrowed the photo from this recipe. Totally different recipe... Everyones sauce is runny because that is what happens when you cook it in a crock pot. It won't look like the photo she used because it is not a photo of this recipe.

Not saying it is not a good crock pot recipe, just saying don't expect it to look like the photo.

Hi, it looks delicious to me. I have not down the recipe and will send it to my cousin who is good in making chicken. She is good in giving bbq chicken parties every month. You know butter just make this bbq chicken recipe better than any other chicken.

@Betsy Joy, if you are looking for BBQ deliciousness quickly, try boiling. I boil chicken breasts (frozen or thawed) if they are frozen, after about 10 minutes I take them out to cut them up, if thawed I cut beforehand. Boil until cooked (usually 10-15 minutes after cut up) and add BBQ sauce. But crockpot aways tastes a bit better :)

Came home at lunchtime today to throw this in the crockpot for dinner tonight. The comments about the sauce being watery kept ringing in the back of my mind, so on the way home from work I stopped off and picked up buns in case I needed to shred the chicken. I am glad I did because it was very watery :( I am cooking on high with the top off until dinnertime like Jen825 suggested. Taste is good, though!

My son LOVED, LOVED, LOVED this!I didn't have red pepper flakes, so I didn't put them in. I had frozen chicken breast, and after reading what others wrote about it being runny I put the chicken breasts in and went to work. When I got home at 2pm I drained out all the liquid from the chicken and poured the sauce over. DELISH!

Found this on pinterest and threw it in before I left to pick out appliances for my new kitchen (not knowing I wouldn't be back for SIX hours) came home to moist, fall apart DELICIOUS BBQ chicken. Oh my gosh I wish I had made more for leftovers! Thank you for sharing! We found a new staple :)

Just made this today. We used Sweet Baby Ray's raspberry bbq sauce and it was such a nice flavor. I shredded the chicken about 1/2 hour before it was done cooking and we ate it as sandwiches. It was delicious!

I'm more than a little disappointed that the blogger used a photo from a different recipe. My food is already cooking so if it's runny then it's runny. Oh well. This is a pretty basic recipe but I've never tried cooking chicken in a slow cooker before. I'll be pairing it with wild rice and veggies.

Looks and sounds absolutely delicious! But it's not a good recipe for me because of the short cook time. I wish it took longer to cook - I am at work from 6:45 - 4ish. This, as with so many other crock pot recipes never work out because cooking time never lines up with a 6:30 start and a 5:30 meal. There is just no way I can leave work in the middle of the day to come home :(

@DeeI work long shifts too, so I prep everything in my slow-cooker ready to go, and plug it into a timer that's plugged into the power-point, so I can set the timer to switch on (and provide power to the slow-cooker) several hours after I've left. So, you can set the timer to come on at 10am and your slow-cooker will fire up then and your chicken will be ready for you when you get home!

Having read previous comments I was prepared for my sauce to come out watery (which it did) so after the chicken was cooked I drained the sauce into a pot and simmered it with some corn-flour (made into a paste with some water, and stirred into the sauce) until it thickened. :)

I also omitted the red pepper. I put them in frozen and cooked for 5hrs. The last 30 mins I shredded it for sandwiches. They turned out wonderful. I will make these again for sure. We used onion buns and honey BBQ sauce served with french fries.

You CAN use bone-in chicken, I made it with bone-in thighs and even left the skin on, but brown the chicken first, so the skin doesn't turn all rubbery and soggy... it will stay nice and 'crisp'...and go the whole 4-6 hours even 8 won' hurt.

I tried this tonight, and while the taste was good it was more like BBQ soup. I removed and saved most the liquid and left the lid off for about an hour so what was left would thicken. The only way to get that browned and crispy look like in the pic is to stick it under the broiler for a few minutes....definitely don't need a bottle of BBQ sauce in a crock pot...but again, the taste was good...

making this for the second time, it was so yummy! For those that had dry chicken and runny sauce, here are a couple tips. If you're using breasts you always run the risk of dry chicken. Before you put in crockpot tenderize them a bit and poke holes through them. This will help them absorb the sauce more. For the sauce, cut back the vinegar and also, about 15 min before you want to serve remove the chicken. Take 2 Tbls cornstarch and Two Tbls of the sauce mix together and put back in sauce, put chicken back in and continue to cook, this should thicken it up a bit.

I made the biscuits for a hamburger stew and my family ate them right up, my dad had like 3 or 4 biscuits himself and he doesn't usually eat much. I cheated and made them with bisquick and mixed cheddar with a little garlic powder in it because I was in a hurry but they were delicious all the same then made the butter mixture and spread spoonfuls on top when they came out of the oven. I am making the BBQ chicken recipe next week (I make dinner every wednesday) but my cousin is the one that showed it to me and she said it was fall apart amazing :)

Tried this recipe tonight. It came out looking nothing like your picture LOL. It tasted pretty good, but it was really runny (i'll have to try the cornstarch method next time) and I also noticed that the chicken breasts were a tad on the soggy side, maybe I won't cook it for quite as long. The biggest hit though, were the cheddar garlic biscuits. Definitely going to have to make that a regular menu food :)

I made this tonight and it was such a hit at our house!! Yes my sauce was runny but if I wanted it black like the picture I would have grilled it and it was no where near dry. In fact it was so tender it fell apart when I removed it from the crock pot!!

I found your recipe on Pinterest a couple months ago and have made this every week since. My hubby and I love it. I tried cooking it on high once and it came out dry, so it's important to cook it on low. I also remove the lid on the crock pot and turn it up to high for the last 30 - 40 minutes. That allows some of the water to evaporate making the sauce thicker. After about 6 hours of cooking the chicken just falls apart. Love it!

I use leg quarters and my favorite bbq sauce all the time. Losen the skin and pierce them with a fork, dump them in the crockpot and let them go on high for 4 hours. Wasn't sure about using boneless, skinless, frozen breasts but will sure give it a try. Thanks!

I made this a couple weeks ago when I first came across the recipe. It's sooo good! I made extra to shred for chicken sandwiches. My husband and I loved it so much, it's currently in the crock pot, ready for dinner tomorrow. So simple and yummy! Enjoy.

I cannot wait to try this! Looks delicious...and the bicuits? Yum! @Sparkleprincess - My bbq pork crockpot recipe is this: pork roast (cheap is good in the crockpot!) and cover with root beer. Cook on LOW for 8 hours. Remove from crock-pot and let cool for 10-15 min (discard liquid). Then shred with 2 forks and put pork back into the crockpot. Dump in in a bottle of Sweet Baby Ray's and after a few minutes on HIGH to warm up the bbq sauce...voila! The easiest, delicious (and so economical) bbq pork. I serve it with German Potato salad. De-lish!

I am making this right now, and my house smells wonderful, but I put my own touch to it. Instead of chicken I am using Pork Chops (bone in)and used Budweiser BBQ, and apple cider vinegar, also put in some baby red potatoes, and slices of onion. YUMMO!

Found you via Pinterest. Made this tonight. It was SUPER YUMMY! My husband said it was probably the best chicken I've made yet! (I've been trying TONS of new recipes recently). I omitted the vinegar and ours wasn't runny at all! SUPER DELICIOUS! I also made the biscuts and they went GREAT together! Thanks for the recipe! I will give you a shout out in my blog!

I made this tonight and really liked it. For the last 1/2 hour or so, I removed the lid from the crockpot and the a lot of the liquid in the pot evaporated off, making the sauce really thick and tasty.

Hi there! Just wanted to let you know -- I'm linking to this post on my new "Project: learn to cook" page on my blog (http://onedaysdreams.blogspot.com/p/project-learn-to-cook.html) and I'm totally not trying to steal it or anything. I just think this recipe is awesome and I must *evenutally* try it :)keep up the great work!

LOVED this chicken!!! After reading the other comments, I decided to shred the chicken about 30 minutes before it was done. I think thats truly the best way to maximize this recipe- it absorbs the amount of sauce pretty perfectly. The chicken was tender and juicy and flavorful. I made some slaw and ate it as a sandwich! Will most definitely make again!

If you want even easier, just throw a 3 lb. bag of frozen chicken tenderloins/strips into your crockpot. Pour in a bottle of BBQ sauce, and cook on low for 4 hours! That's how you get er done! Yummy AND easy!

Made this and we all loved it!! Yes, the sauce is a little runny, but take the chicken out, shred it, put it back in the crock pot for like 1/2 hour to let it soak up some of the BBQ juices! It is a fabulous recipe, and I will be making this again, and again, and again!!

Wish I'd read the reviews before cooking! Mine was BBQ soup. I'd completely leave out the vinegar mixture and stick to sauce only, since so much moisture comes out of the chicken anyway. 5 hours was toooooo long for my crockpot. Dry chicken. I don't have good luck with chicken in the crock pot anyway. Oh well. I'll try again!

Thank you for the recipe! My husband loved this. I used Sweet Baby Ray, and cooked chicken for 5 hours. Chicken came out just right. Next time I make this, I'll use some other BBQ sauce. I'm not as huge a fan of the Baby Ray sauce as my husband. Made these with the biscuits, and those were a total winner! Thanks again.

Thank you for sharing that chicken breast recipe. I was getting tired of making the same kind of chicken breast. It was very good and I was surprised to come upon a recipe for chicken breast for the crock-pot. Thanks again!!!

Currently making this in my crockpot right now, but I made my own BBQ sauce using this recipe here:

http://www.marksdailyapple.com/forum/thread11448.html

I am hoping this works out well, since I can smell it all over my house. I think I will take someone else's advice and shred the chicken right before serving and put it back in the pot. Will be using the leftovers on salads/sandwiches/pitapockets.

Hi what a delicious looking dish! I was just wondering what the difference is between just cooking on stove and in the pot. I usually just marinate and pan fry since chicken breast is usually easy to cook all the way. Would the method result in smokier flavor with tender meat?

My son thinks I am a goddess due to this recipe. I do give you credit, but I like the thought of him thinking I am a cooking goddess. Thank you for a great recipe. Also, Jack Daniels BBQ sauce doesn't get runny.

I made this tonight and it is amazing!! The chicken DID look exactly like the photo, although I did remove it, chop it and added it back in to the sauce. I served it on toasted buns with home made coleslaw on top - YUM - Thanks for the great, super easy recipe!

Just made this. My roommates loved it! I followed most of the recipe with slight modifications. I cooked the chicken for 3 hours in the slow cooker then drained the juice. Then I added the BBQ mixture without vinegar and it came out FANTASTIC! Delicious, I will definitely add this to my monthly rotation :)

Look for a crockpot with a warm setting. I have one that will cook for however long I set it, then switch to just keeping things warm. Works beautifully everytime, evrn when I only cook for 5 hrs then leave on warm for 3 or 4.

This is fantastic! I'm going to shred the chicken (as suggested above) for BBQ chicken-stuffed baked potatoes! Usually when I make these, I boil & shred the chicken and mix in the sauce while still warm, then spoon into the potato. But the timing can be tricky & it's a lot of work. This will be so much easier & taste SO MUCH better! Thanks for sharing!!

Thanks for posting this delicious recipe! I tenderized six chicken breasts and poked them all over with a fork. I placed them thawed in the crockpot and covered them with 20 ounces of Sweet Baby Ray's barbecue sauce, 1/4 cup brown sugar and 1/2 tsp garlic powder. I omitted the red pepper flakes and the vinegar. I cooked on high for 30 minutes then on low for four hours. I took out the chicken and shredded it on a cutting board and placed back in the sauce. The chicken was not dry and the sauce was thick! A+ recipe!!

I made this today for dinner. Here's what I did after reading all of the comments about dry chicken & watery sauce: I used fresh chicken tenders, seared them in a little margarine, 2 mins per side. For the sauce I used 2 Tbsp of apple cider vinegar, not 1/4 cup. I also omitted the red pepper flakes, using a few shakes of black pepper instead. I split the difference on the garlic powder....3/4 of a tsp. Other than that the ingredients were the same (okay....the bottle of BBQ sauce & the 1/4 cup brown sugar). I cooked on low for 4 hours. The sauce was thick & tasty, and the chicken was moist & tender. Gone in a flash! 4 thumbs up in our house!!

Made for dinner tonight. Great flavor! As some others recommended, left out the vinegar, my sauce was a great consistency. Not sure if this was due to the lack of vinegar, or not. I will definitely make again, maybe use vinegar to see if makes a difference. I used Sweet Baby Rays BBQ sauce as suggested. Thanks for the recipe. Really good and my dh loved it too.

I used this recipe last night and my family and I loved it. I decreased the vinegar to 3 tablespoons and added a hardy dose each of Garlic Powder, Onion Powder, and slightly less of a dose of Ground Cayenne Pepper (All out of Red Pepper Flakes.) I had a 28 ounce Bottle of Sweet Baby Ray's (My favorite BBQ sauce, my second fave is Stubs. And if you mix the two together, WHOA. I'm just saying... in case you'd like to try it ...) Anyhow, I use just less than 1/2 the bottle of the BBQ sauce. We all topped ours with a bit from the bottle once it was done and on our plates. I started mine late, 4:20ish, and it was done to moist perfection by 6 pm. Just what I needed to help me breathe a bit easier at the end of a very busy day :) Thanks so much for sharing this!

Yum, this looks so delicious! I found this recipe on Pinterest and would love to invite you to share this, and any other posts, at my Creative Thursday Link Party (open through Monday each week) at http://www.michellestastycreations.blogspot.com. Have a great week.Michelle

Made this tonight. I've done the sweet baby rays + chicken before, but the added ingredients made it incredible! I did have the watery problem that others have mentioned, so I grabbed my turkey baster and after it cooked a couple hours, most of the water settles on top if you don't stir it so I took it out!

This comes out looking absolutely nothing like the picture. I would not have been eager to try this had I seen a picture of what the chicken really looks like when its finished. I followed this to the letter and the chicken was swimming in a pool of brown goo. It was dry and the taste was not good. This is not a keeper.

Tried and loved the recipe... my only tip would be to use caution when putting frozen chicken (or frozen anything) in your crockpot. Mine got a HUGE crack in the stoneware about 2 months after I got it, and when I called for a replacement, they asked if I'd put frozen food in it... why yes, I had! Well, they told me that's a big fat no no. Apparently the difference in temperatures when the crockpot is on, with frozen food inside, causes the stoneware to crack. Yikes!

To Myra in CO Springs, my chicken browns all the time in the crock pot due to the sugar in the recipes. It's a different kind of browning than sauteeing. It's more of a crust from sugar caramalization after the sauce cooks down. I am not sure how this will taste different than regular BBQ chicken, but I have it in the crock pot now, so we will see. I know it'll be spicier for sure! Jennifer

I have trouble coming up with Crock Pot recipes that aren't too "hearty/comfort food" for summer, and this one was perfect for dinner on the 4th of July! The chicken became so tender that it fell right off the bone- delicious! I added a little coriander to the sauce to spice it up a bit more.

I made this tonight... and we had no problem with it being too watery. However, I did cut the recipe in half and we did thaw out the chicken overnight. We also did it so it was shredded chicken and not a whole breast and it was DELICIOUS! We also only had to cook it for about 3 hours on low, but I think thats only because it was thawed out completely.

I've had the same watery issue that others mention. Maybe it's from using frozen chicken in the crockpot. Needless to say, the taste wasn't very bbq-y (is that a word?! lol) but that's no one's fault! Will try again because it was super easy. Thanks!

This recipe is cooking as I type this. I used four pieces of chicken, omitted the pepper flakes, reduced vinegar to 3 tbs as someone above suggested and used 1 tsp of garlic powder and 1/2 tsp of onion powder as well as the recommended brown sugar. I found some cheap bbq sauce at Meijer (Kraft Thick and Spicy Brown Sugar 18 oz for $1!!!). I tried a little bit of the sauce before covering the chicken with it and its DELICIOUS. Thanks so much for this wonderful recipe!

I am making this today for lunch as I love BBQ chicken and don't have access to a grill. (There are only 2 of us) I am using Sweet Baby Ray's Honey Chipolte BBQ sauce and kept the recipe the same. I did use 2 bone in breasts (skinless though) and 3 chicken legs, because that's what my husband likes. Can't wait to taste!

I have this in my crock right now. Hoping it tastes as good as it smells! I used cayenne instead of red pepper flakes and garlic flakes instead of powder because thats what I had in the pantry. My chicken was thawed because my son was gonna use it the other day but didn't so I wanted to use it up but with something easy. Almost 3 hours now.... we'll see soon!

this recipe is wonderful!!! i modified it a bit and used chicken tenders instead of breast pieces (trying to use up what i already had before the new stuff) and used 8-10, which filled the pot about half or lower. the sauce mixture is great - such a zesty smell, i loved it. i reduced the amount of red pepper by half because the hubby isn't a big fan of spice. **and to the comment above me, i used plain white vinegar and it worked great!**the cook time with the tenders was only about 3 to <4 hours.very simple, very tasty and very flexible recipe. thank you!!!

This recipe has my house smelling AMAZING, my kids and my husband keep saying 'Is dinner almost done? it smells so good!!' its not even lunch time yet... we will have dinner around 3pm, its 11:21 right now...

For those that are wanting something more like you see in the picture, I wouldn't cook it quite so long so it doesn't completely fall apart on you. Remove the chicken from the bbq "soup" and pop it under the broiler for a few minutes after brushing some bbq sauce on it. That will give you the nice charred bits. This is a good recipe if you want shredded bbq chicken for sandwiches though.

This looks yummy! I just put it on using legs and thighs with bone in. I am anxious to see how long it takes since this is what I had in my freezer. Thanks so much for your wonderful recipes! I'll let you know how this works for me :)

Thank you so much for this recipe!! The prep time was so quick! I did not make it with the red pepper flakes though. I used another crock pot to make baked potatoes...best idea ever to put the two together! 6 thumbs up from my house! Best chicken I have ever had!

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I'm making this recipe right now and look forward to trying it. Nevertheless, after reading the comments and finding out that this picture was stolen, I have to admit that I'm very disappointed. Please give credit where credit is due.

i made this tonight using 4 large chicken breasts and an 18 oz. bottle of barbeque sauce. Next time i will use 6 breasts. I also cooked it for 4 1/2 hrs and it was slightly dry so i would drop down to 3 1/2 or 4. i didn't find it watery ... just a lot of left-over sauce so that's why i would use 6 breasts. I also liked the idea of ading small red potatoes and onions.

Was so excited to try this...mixed it all up this morning before work. Threw it in the crockpot, set it on low and off I went. Expected to walk in on an amazing smell...nothing. Went into the kitchen to check it out and seems I forgot to plug in the crockpot :-) Luckily, I got home at 2:30 so we'll eat a little later tonite. Fingers crossed.

This is in my Crockpot as I post. It smells amazing. Improvised with what I had which was honey bbq sauce so I just cut back on the brown sugar a bit. Added onions. And just a splash of the vinegar. My husband says his mouth has been watering from the aroma in the house. Yum!

I found the recipe on Pinterest & want to try this today. I do have a question about the vinegar though. What kind do I use? Malt? White? Apple cider? (Please don't say apple cider as I only have the other 2 at home lol).

I plan on coming home on my lunch break to make it. If I don't hear a reply by then I guess I will use white.

I have made this numerous times!!! but i make it into a pulled chicken recipe and its awesome!! after its been cooking for 4 hours, i go in and shred the chicken and let it cook another half hour. Its amazing and the husband loves it!!

I made this meal tonight after seeing it a few days ago. It was really good! I made a few changes though: I used 1.5 lbs boneless chicken tenderloins and 1 1/2 cups Sweet Baby Rays Original BBQ sauce (about 12 oz). An 18oz bottle just seemed like too much. I also added 1/2 cup of chicken stock to replace the volume of liquid I cut out by using less BBQ sauce--I would say that I didn't even need to do that because it did come out "soupy." I noticed though that the sauce thickened nicely on my plate, once it had cooled, which made it nice for dipping! I also made the biscuits with it and overall it was a great meal!

For those who had watery chicken the solution for that is to crumple up some foil into balls I used about 4 and I have a large crockpot then place your chicken on top of the foil and then pour the sauce on top of the chicken and cook for 4 hrs. The juice will run to the bottom while your chicken sits on top of the foil and will still have bbq sauce on top of them. Not to dry at all..give it a try and let us all know here if that worked for you.

Ugh! Just like some of the other reviewers said...soupy barbeque chicken is what I got. I felt like alot of the flavor that we should have been enjoying was stuck floating around in the juice that was made. I followed recipe exactly. We ate it, but no rave reviews with my fam. Dissapointed.

Ugh! Just like many of the other reviewers said...I got soupy barbeque chicken. A lot of the flavor that we should have been tasting was floating around in the abundance of juice. I followed the recipe exactly, and the meat was tender, and edible (Oh! I also left the top off for the last 40 minutes like others said to thicken the sauce-yea, no that didn't work)...I didn't receive any comments about making it again. The cheddar and garlic biscuits came out alright, but compared to Red Lobsters...they didn't light a candle.

Wow! There must be some picky reviewers! I followed this recipe exactly using sweet baby rays BBQ sauce and it was perfect! I used fresh chicken (not frozen) and just plopped everything in there and cooked on low for 5 hours. Then about 30-40 min before serving I took the lid off and turned it to high so it could carmaelize and get black and crispy on the outside. It also made the sauce a lot thicker.

It was amazzzzing! Not dry, not runny, just perfect! Best BBQ chicken I've ever had!

I stumbled across this recipe on Pinterest. I am cooking them now. I didn't have chicken, so I am using pork chops. I sliced up 1/2 an onion and a green bell pepper and placed it in the bottom of my crockpot before adding the pork chops and sauce. I also added a little minced garlic to the sauce.

169 comments and not one single person realizes that putting raw frozen meat in a crockpot puts you at risk for getting incredibly sick from bacteria. So many people re-sharing this recipe and making even more people susceptible to some gnarly food poisoning... Yikes. Sure, we've all risked it, but for heaven's sake please do some food safety research and alter this recipe before someone gets sick.

It was great. I used frozen breast and cooked 5 1/2 hours on low. They were very tender and juicy with a nice coat of bbq sauce on them. I did have extra sauce but it was not runny. Even my picky daughter loved them.

Oh my, just used my slowcooker for the first time and made this recipe !! It's sooooooooooooooo good and my son and myself really enjoyed it. DH is on his way home and I can only hope that he is going to like it as well. He will probably eat it with rice while we had it with mashed potatoes and peas.

After the chicken was ready I took it out of the slowcooker and then put the liquid in a pan. While the sauce was reducing I shredded the chicken, put it back in the slowcooker and when the sauce was reduced enough....added that to the chicken. It was really good and I enjoyed every single bite. Oh, I also made my own BBQ sauce :)

Thanks for the recipe! I just cooked mine on low for 4 hours and it tastes delicious! It is super moist and the chicken just falls apart. I didn't use sugar and I cut the amount of vinegar & pepper flakes. The sauce is a little watery but nothing terrible. I also added fresh garlic to it! Delish!

Made as BBQ shredded chicken sandwiches and found that you can make your chicken look just like this To those of you complaining about the picture the chicken its self is not dark on the edges like some have suggested it is blackened bbq sauce from the edges of the crock pot for added flavor. I love that taste and decided to scrape it off the edges and my chicken b4 shredding came out pretty darn close to the edges!

I made this chicken the other night and it was fantastic! Mine turned out just like the picture. I cooked it on low for four hours and the on high for another hour with the lid off. That's when it got the "Grilled" look to it and it thickened up the sauce. Fantastic recipe!! I'll be making it again! I shredded it up and ate it all by itself. Delicious!

I've made this recipe before and it is sooo good! I also included it in my first freezer cooking session yesterday which I posted some about on a new blog I created http://cleverchicka.wordpress.com/thanks for the great recipes!

We make something similar with a Pork roast. We don't put the BBQ sauce in at first, and use Soda (Ginger ale or Mtn. Dew) instead of Vinegar. An hour before dinner I drain the liquid and add the BBQ sauce, and cook it with the lid off.

I wouldn't omit the vinegar (or soda) because the acid is what makes the meat super tender. But even with this recipe you could drain the liquid and add the BBQ sauce towards the end.

We make something similar with a Pork roast. We don't put the BBQ sauce in at first, and use Soda (Ginger ale or Mtn. Dew) instead of Vinegar. An hour before dinner I drain the liquid and add the BBQ sauce, and cook it with the lid off.

I wouldn't omit the vinegar (or soda) because the acid is what makes the meat super tender. But even with this recipe you could drain the liquid and add the BBQ sauce towards the end.